Pan-roasted chicken thighs, a classic recipe with all the flavors of Sundays at grandma’s, always loved by both young and old! Easy to make, with just a few ingredients you’ll get a succulent main course! But now up to the kitchen to prepare this amazing dish: pan-roasted chicken thighs!
Other recipes with chicken:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing pan-roasted chicken thighs
- 5 chicken thighs (if possible of the same size (mine weighed about 5.6 oz each))
- 4 cloves red garlic (unpeeled)
- 4 sprigs rosemary
- 2 tbsps extra virgin olive oil
- 2 tbsps white wine
- 1 to taste salt
- 1 to taste freshly ground pepper (optional, if you don't like it don't add it)
Useful tools for making the recipe
- Pan
- Wooden spoon
Preparation of pan-roasted chicken thighs
Clean the chicken thighs over the flame to remove any small feathers.
Heat the oil in the pan, add the garlic and rosemary and brown well, once done add the chicken thighs.
Salt the chicken thighs on both sides, brown over high heat for about 4 minutes on each side then deglaze with the wine, once the wine has evaporated lower the heat and cover, cook like this for about 35 minutes turning the chicken thighs occasionally.
For the last few minutes of cooking, do it without the lid and over high heat to give the chicken the classic crispiness!
Once the pan-roasted chicken thighs are ready, serve them hot with a sprinkle of freshly ground pepper on top.
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Chicken bites with bacon juicy, tender and easy to make!
Notes
Delicious served with a side of roasted potatoes!
